This Spicy Fondant Potatoe recipe features golden brown potato rounds seasoned with black, white, and cayenne peppers, seared in butter, then simmered in miso broth and garlic for a tender finish. And with their impressive appearance you’ll wow your guests at your next dinner party!
What are Fondant Potatoes?
Fondant potatoes (also known as Pommes de Terre Fondantes) are a classic French dish made by searing peeled and cut potatoes in butter and oil, then simmering them in stock until they are tender. The result is a potato with a crispy, golden-brown exterior and a soft, tender interior. The dish is said to have originated in the 19th century but is still very popular across the world, often making appearances on televised cooking shows and on the menus of restaurants.
Key Ingredients for Spicy Fondant Potatoes
- Potatoes: The best fondant potatoes are made using Yukon gold or russet potatoes. The higher starch content in these potatoes allows for the exterior to remain crispy, but the center to become creamier and smooth as they cook.
- Olive oil and Butter: Olive oil is key to helping you get the best sear and butter will help you caramelize your potatoes.
- Cayenne and Black Pepper: This recipe uses cayenne and black pepper to add the spice. If you can feel free to omit or reduce the volume of pepper if you are not a fan of spiciness.
- Miso Broth: Miso broth is used in lieu of chicken broth or vegetable broth in this recipe because I feel it provides an earthier flavor that is unmatched.
- Thyme: Most recipes for fondant potatoes include an herb. This recipe includes thyme because it pairs nicely with the miso broth and garlic, and enhances the earthiness of the flavor.
For this Spicy Fondant Potatoes recipe, you will need the following equipment
- 2 inch Cookie Cutter: Cookie cutters are used to create perfectly round potatoes for this dish.
- 10 inch Cast Iron Skillet: This size skillet is best for this dish as it allows the butter to pool for spooning over the potatoes. The cast iron also allows the dish to retain its heat when transferred to the oven.
- Cooking Tongs: Cooking tongs help with flipping potatoes when searing.
- Large Spoon: Used for spooning butter over the potatoes for caramelization.
How to make Spicy Fondant Potatoes?
- Preheat oven to 425 degrees.
- Peel, wash and slice potatoes. Slices should be roughly two inches thick. Use a 2-inch cookie cutter to create potato rounds.
- Sear the potatoes until golden brown on each side. Heat two tablespoons of olive oil on medium-high in a cast iron skillet until hot, then add potato rounds. Sear each side until golden brown (approximately 3-4 minutes per side).
- Add butter and miso broth. Add butter to the skillet and melt. Next, add chopped garlic and cook until fragrant. Spoon butter over the potato rounds until they are coated. Reduce heat to low and add Miso broth and thyme.
- Place skillet in oven. Once miso broth is simmering place in oven. Cook for 20 minutes until potato rounds are fork-tender.
Tips for Serving and Storing Fondant Potatoes
Fondant potatoes are often served as a side dish to main courses like meat or fish dishes, and their rich flavor and elegant appearance make them a popular choice for special occasions and dinner parties.
To store leftover fondant potatoes, allow them to cool to room temperature, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. It is not recommended that the potatoes are placed in the freezer as it will change the consistency and texture.
- What type of potato should I use for fondant potatoes? It is recommended to use a potato with a high starch content, such as Yukon gold or Russet. This helps the potato rounds keep their shape well and also produces a creamy texture.
- Do I need to use a cookie cutter? A cookie cutter is recommended because it helps to create potato rounds that are uniform in shape and size. Alternatively, you can use a knife to achieve the rounds.
- Can I make fondant potatoes ahead of time? Yes, you can make fondant potatoes ahead of time and reheat them before serving. To reheat, preheat your oven to 350 degrees for 10-15 minutes, or until heated through.
- Can I use vegetable or chicken stock instead of miso stock for fondant potatoes? Yes, you can use vegetable or chicken stock for fondant potatoes. If you are a vegetarian, vegetable stock is your best option.
- How do I know when the fondant potatoes are fully cooked? The fondant potatoes should be fork-tender and fully cooked through when they are ready. You can test them by piercing them with a fork. If the fork slides into the potato easily with no resistance, then they are fully cooked.
- 4-5 Medium Yukon Gold Potatoes
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cayenne
- 1 Teaspoon Black Pepper
- 2 Tablespoons Olive oil
- 4 Tablespoons Salted Butter
- 6 Cloves of Garlic Minced
- 5-6 Sprigs of Thyme
- 1/2 Cup Miso Broth, plus more if needed
- Preheat oven to 425 degrees.
- Peel, wash, and slice potatoes. Slices should be roughly two inches thick. Use a 2-inch cookie cutter to create potato rounds.
- Heat two tablespoons of olive oil on medium-high in a cast iron skillet until hot, then add potato rounds. Sear each side until golden brown (approximately 3-4 minutes per side).
- Add butter to the skillet and melt. Next, add chopped garlic and cook until fragrant. Spoon butter over the potato rounds until they are coated. Reduce heat to low and add Miso broth and thyme.
- Once miso broth is simmering place in oven. Cook for 20 minutes until potato rounds are fork-tender.